Powdered fig (Ficus carica) offers functional-food formulation potential due to its blend of dietary fibre, soluble carbohydrates, mineral content, and phenolic antioxidants. Phenolic extraction ranking based on maximum phenolic recovery alone may promote nonfood-formulation-appropriate solvents. Here, we assess the extraction efficiency of a solvent–duration matrix (water, 50% ethanol, and 50% methanol at 30, 45, and 60 min at 50 °C) with respect to six criteria: total phenolic content, total flavonoid content, DPPH radical scavenging activity, β-carotene/linoleic acid inhibition, ferric reducing antioxidant power, and ABTS radical cation scavenging activity. We establish a selection strategy for antioxidant fig extracts that takes food-safety considerations into account through response-retention ratio, equal-weighted composite index, weighted-composite index, Pareto dominance, correlation analysis, and principal-component analysis. The best-performing extraction method in terms of laboratory recovery alone (methanol extraction at 45 min) produced the highest absolute value for all responses and served as the laboratory-recovery reference point. Among the formulations, water at 45 min performed best. Compared with the methanol reference extraction method, this solvent–duration condition retained 79.6% of total phenolics, 85.4% of flavonoids, 88.5% of DPPH activity, 94.7% of lipid-phase antioxidant activity, 82.7% of FRAP, and 77.6% of ABTS activity with a mean response retention of 84.8%. Ethanol at 45 min retained a mean response of 73.9%. The water at 45 min extraction was the Pareto optimal solution among all formulation-based extraction conditions and also the best extraction condition in phenolic-, radical-redox-, lipid-protection-, and formulation-favourable weighing scenarios. In the principal-component analysis, 94.8% of response variability was explained by one principal component that represented overall antioxidant potential. The second principal component corresponded to lipid oxidation inhibition. Our results indicate that maximizing laboratory extraction efficiency and maximum processing-relevant extraction efficiency may lead to different conclusions with respect to which extraction condition performs best. Extraction of fig powders in aqueous solutions at 50 °C and 45 min appears to be a reasonable approach to produce food-grade antioxidants.